Culinary Experience with Chef Isnard at Xperience, Sofitel

image

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star Guest Chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will be partnering with Chef Anne-Cecile Degenne, Executive chef of Xperience to deliver an exquisite culinary experience.

The experience offers a daily set 4-course lunch at S$45++, daily set 5-course dinner menu at S$88++ and Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

For reservations, please call the hotel at +65 6701 6800.

About the chef:
Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.  Chef Isnard’s specialties include Filet de Boeuf, Farmed Chicken Egg and Onion Soup “Contemporary Style”.

Durian Cheesecake

Durian Cheesecake

Hello, how have you been? Pardon the almost 2-month absence from the blogosphere! I was revamping the whole website, including shifting the blog back to WordPress. This whole process took a bit longer than I expected, but I really like the new layout (and I hope you like it too!) There are still a few minor details I would like to tweak (like the recipe page) but those can wait, because I have so many backlogged recipes to blog about!

Durian Cheesecake

Recently I instagrammed a photo of a durian cheesecake and as promised – my comeback recipe! I’ve never really wanted to bake or cook with durians because I’ve always loved them pure and original. The only exception were the Crispy Durian Rolls I made last year. But since I got a packet of Mao Shan Wang durian puree a few months back during the durian season (they are kept frozen) – and each kilo cost only S$13! – I decided to bake something with it. If you love durians, you are in for a treat! This currently ranks Number 1 in my cheesecakes list!

Durian Cheesecake

I first baked some baby cheesecakes because they are easier to share with friends. To save the hassle of making the crust (as I just wanted to see how it would taste like), I simply dropped a Oreo cookie into each muffin tin – but unfortunately I underbaked them so they were not very set. It’s good, but the texture was a bit too soft.

Durian Cheesecake

Celebrating our friend’s birthday at a restaurant! The staff didn’t knew the cake was durian… oops!

So for my second try, I rebaked the cheesecake, this time making a whole cake with a tall digestive biscuits crust (as this was my friend’s birthday cake) and baking it longer until the top is a little golden brown. I didn’t frost/glaze it because I didn’t want the frosting/glaze to overpower the durian, also, somehow I liked the rustic look of the browned cheesecake.

Durian Cheesecake

The taste test was passed with flying colours – the restaurant staff who didn’t like durian was quite put off with the smell (she couldn’t figure out what smell that was ooops), but she still kindly divide the cake for us. But for durian lovers like us, this cake is simply heavenly! The texture was just right and the taste of durian was so intense! Definitely a cake to impress and to please.

Let’s make this!

Step-by-step Photos

 
DSC02035DSC02036
1) Grab some room temperature cream cheese and place in a mixing bowl. Beat on low speed for 1 minute.2) Add in the sugar and continue to beat on low speed for 4 minutes, scrapping down the sides occasionally. (You don't want to incorporate too much air into the cheesecake batter.)
DSC02037DSC02039
3) Beat in the eggs, one at a time, until fully incorporated.4) Beat in the milk.
DSC02040DSC02041
5) And the cornflour.6) Add in the glorius durian puree! The quality of durian does make a difference in the taste of cheesecake, so use only the best durian possible!
DSC02043DSC02044
7) Here's another shot of the yummy durian puree.8) Beat on low speed until mixture is smooth.
DSC02045DSC02047
9) Place an Oreo cookie into each lined muffin tin.10) Pour in the batter and bake away!

Durian Cheesecake

Chill and serve!

… 

Read More »

Other Recent Posts

14400622558_575fbc9e9e_z (2)

Media Invite: SUFOOD

I was invited to a media tasting event a few weeks back at Sufood, Taiwan’s largest vegetarian restaurant chain. Its Italian-inspired menu uses about 200 ingredients focusing on its freshness – with many ingredients sourced regionally and all food is prepared with no artificial flavourings or MSG. To commemorate the launch, SUFOOD held a Guinness… 

Read More »

DSC01894

Wholesome Creamy Vegetable Chowder

Chowder is a type of creamy and rich soup usually with chunks of ingredients. It was originally said to be thickened using crackers but I’ve not really seen a recipe that does that. The most original of chowders is probably the clam chowder – the historical background and the step-by-step guide recipe can be found… 

Read More »

LTU - small size

Little Thumbs Up July 2014: Potato!

 Are you ready to bake/cook potatoes with me? When Zoe asked me whether I want to host Little Thumbs Up in 2014, I was really honoured and excited. I ended up choosing potato as that was one of my favourite food. Potato is the world’s fourth-largest food crop, with 2/3 of the global potato production… 

Read More »

DSC00620

THB #34: White Chocolate Almond Souffle Cake

Blogging is like running – once you lose the momentum, it can be real hard to start again. I have been taking such a long break from blogging that sometimes I just don’t know how and where to start. Many a times I sit in front of my laptop wanting to type a post, but… 

Read More »

14188353081_cfd972941b_o

THB #33: Holiday Berry-Nut Cake

Where did all the time go?! This is probably my longest break I’ve ever taken from blogging – and it’s not because I’m away on a holiday or something (well, I was away on a holiday for a short while…) work has been swamping like crazy that whenever I sat down in front of my… 

Read More »

DSC_0066

Prawn Bisque

The names “prawn” and “shrimp” are often used interchangeably – what differentiates them is their gills. Shrimp have branching gills while prawns have lameller gills (source). To be honest, I have no idea what that means and don’t have much interest in finding out. I only know they are delicious! I have wanted to make… 

Read More »

DSC_0094

THB #32: Blueberry-Almond Coffee Cake

Time for the The Home Bakers event again! All these baking/cooking events are what keep me going despite the busy schedule – it really motivates me to not neglect my blog too much! And it’s also motivating me to hit the gym / yoga studio more often… a moment on your lips, forever on your… 

Read More »

DSC_9892

Seafood en Papillote

“En papillote”, which means “in parchment” in French, is a method of cooking, whereby food is placed in a pouch/parcel and then baked. The pouch/parcel is usually made from parchment paper, which seals the moisture inside. While baking, the moisture becomes steam which helps to steam the food to perfection. I actually made this dish… 

Read More »

DSC_9988

Cream Cheese Brownies (Nigella)

This is probably the most “cheaterbug” cream cheese brownies I’ve ever made. I love the fact that I don’t have to make 2 batters – just one chocolate brownie batter, with delicious and rich cream cheese slices sandwiched in the middle. Pure indulgence! The only thing is that I found the brownies a tad too… 

Read More »

DSC_9919

THB #31: Rosemary Pull-Apart Focaccia

I’m supposed to blog about this bake 2 weeks ago for The Home Bakers… but somehow time just flew by… The Home Bakers is an event organised by Joyce from Kitchen Flavours, in which all of us will bake all the recipes in a chosen book – Coffee Cakes by Lou Seibert Pappas. This time… 

Read More »

DSC_9927

Baked Honey and Lemon Chicken Wings

“A picture is worth a thousand words” – I hope this photo can really speak a thousand words as I’m so drained from work these days that I can’t even bring myself to blog a proper post. I can’t wait for the busy period to be over soon so I can blog more often! Just… 

Read More »

Default Pic

Valentine’s Day Ideas

I am never a fan of Valentine’s Day as everything is more expensive during that period – the flowers, the gifts, the food (don’t even get me started on how exorbitant restaurant prices are on Valentine’s Day “deals”)… X and I don’t go out or plan anything on Valentine’s Day as I found it a… 

Read More »